Algerian Asban

بسام شنيقCozinheiro

Ingredientes

• Sheep stomach
  1 stomach
• Cleaned and chopped lamb lungs
  1 lungs
• Cleaned and chopped intestines
  1 intestines
• A bunch of coriander, chopped
  1 bunch
• Cebola
  1 onion
• Boiled chickpeas, halved
  0.5 cup
• 1 tablespoon of roasted pine nuts
  1 tablespoon
• Salt and black pepper to taste
  0
• Água
  2 liters
• 2 onions, chopped
  2 onions
• 1 tablespoon of ghee
  1 tablespoon
• Coriander for garnish
  0

Passos

1. 1

   In a pot over the heat, sauté the onion to prepare the broth, then add the remaining ingredients and mix the mixture.

   Utensílios necessários:

   Panela

   5 minutos
2. 2

   Cut the intestines and lungs into small pieces, then mix with the remaining stuffing ingredients.

   Utensílios necessários:

   Faca

   5 minutos
3. 3

   Sew the stomach from 3 sides, leaving an opening for stuffing, then stuff it and continue sewing to close it completely so that the stuffing does not come out during cooking.

   5 minutos
4. 4

   Repeat the process until the quantity is finished, then place the stomach in the broth and cover the pot until cooked.

   5 minutos

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Cebolapor 100g

Energia40 kcal

Proteínas1.1 g

Gordura Total0.1 g

Carboidratos9.34 g

Fibra Alimentar1.7 g

Açúcares Totais4.24 g

Águapor 100g

Água100 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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